Japanese Food & Restaurant Show

The Japanese Food & Restaurant Show this year was awesome. Check out George's site to see pictures!

I AM the pastry department

I've been working like a dog ever since one girl got fired and the other got arrested for DUI and then admitted to her parents that she is bulimic and then decided not to come back to work. Opening the restaurant by myself after a two week break was not fun. Having to start from scratch and stock up the empty refrigerators and freezers with mise en place was not easy. Especially since we were open for business and I had to put items out in the display case for sale. Working alone is quit lonely. My only friend is my radio and it keeps me from going bonkers. Now that I am the department I have to work everyday that we are open. I've been pulling 12 or more hours a day. I come home and pretty much just have time to shower and eat before it's bedtime. The weekends have been crazy busy with specialty cake orders! The only way I am able to do this is I keep a tight mise en place and schedule and to work clean and efficient. My whole week is scheduled down to every tiny task. Sometimes I have to rotate things to put them higher in priority. I'm really proud of my mise en place. If you looked at it you wouldn't even know I was working by myself!

This weekend was a special weekend. My boss closed down the patisserie for her birthday on sunday which meant two days off for me! I'm loving it! I'm loving sleeping in two mornings in a row! I love seeing the sun and enjoying the day. I really don't have much planned except to rest my sore body.

Chocolate Lover's Cake

This weekend I made a birthday cake for my boss. It was a lot of pressure since everyone at the party was going to be eating it knowing full well that her pastry chef made it! This cake is a 14 inch chocolate lover's dream: Chocolate Cake layered with Hazelnut Mousseline Cream, Hazelnut Feuilletine Crunch, Dark Chocolate Mousse, Chocolate Buttercream and covered with Chocolate Glaze. I was nervous when we cut into it but it was definitely a hit. People who said they didn't like chocolate or cake came back for seconds!

Panna Cotta

Two years ago I went to New York Mutual Trading Inc's Japanese Food & Restaurant Show in NYC and discovered Benimosu, a Japanese vinegar made from purple sweet potatoes. After tasting it flashbacks of my meal at Il Buco came to mind. Il Buco has this fabulous panna cotta drizzled with aged balsamic vinegar. The Benimosu has a gorgoues strawberry colored hue and is a translucent clear. It comes unsweetened and sweetened with honey, which is what I used on top of the panna cotta.

The panna cotta came out perfect. It was rich and creamy due to the heavy cream but not cloyingly sweet due to the slight tartness of the buttermilk. The Benimosu vinegar balances the richness and sweetness of the whole dessert. At first I thought it was too rich but with the addition of the vinegar I could eat a whole big bowl full.

This recipe is definitely a keeper. I think I will make it for my next dinner party since it's easy as 1-2-3 and impressive. Now I'm dreaming up other uses for my vinegar. Maybe a vinaigrette, a gelee, made into a gastrique, reduced to make a glaze, drizzled over strawberries, who knows!

Buttermilk Panna Cotta with Benimosu

2 tablespoons water
1 1/2 teaspoons powedered gelatin
1 cup heavy cream
6 tablespoons sugar
2 cups reduced fat buttermilk
3/4 teaspoon vanilla extract

1. Bloom gelatin in water for 10 min.
2. Heat cream with sugar over low- medium heat.
3. Once warmed through and all of the sugar is melted add gelatin and take off heat.
4. Cool at room temperature.
5. When cool stir in the buttermilk and vanilla.
6. Pour into glasses and chill for atleast 4 hours.
7. Top with Benimosu and enjoy!

By the way New York Mutual Trading Inc. is having their annual Japanese Food & Restaurant Show this weekend! Check it out on their website. I bought the sake glasses from Korin. They are the same ones we used at Kyotofu.

Breakfast

I've been working long hours in the kitchen for the past two weeks since I'm the only pastry chef left. Usually when I eat it's quick huge bites between tasks while standing. When I come home and eat dinner I'm usually shoving food in my face so I can hurry up and go to bed and make it to the kitchen by 5am to bake the morning breakfast items. Today is my day off so I wanted to enjoy myself and relax. I made myself a really awesome breakfast! I fried up some maple bacon that I sliced at work, two eggs sunny side up extra runny, whole wheat toast, pineapple chunks, and a banana yogurt smoothie. For lunch I'm already eying the piece of ribeye steak I have left over from the other days dinner and some salad greens and the red wine vinaigrette that I also made. Oh and I have goat cheese in the refrigerator too and some figs. Lunch is already sounding pretty damn good!